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Chinese Beef and Chard Buns

Author Notes:Delicious Chinese Dim Sum you can make at home. - Eat,Knit,Grow —Eat,Knit,Grow

Food52 Review: Making these beef and chard buns from scratch is easier than you'd think. Be sure to roll the dough as thinly as possible on a lightly floured work surface. If you'd like to check the filling for seasoning before you fill all of the buns, just sauté a small amount and adjust the seasoning accordingly. Don't be shy with the size of your handful of cilantro and the buns will be bright and herbaceous. We like them dipped into a simple dipping sauce of soy sauce mixed with a little rice wine vinegar and chopped cilantro. Add some chili sauce or chopped chiles if you like it a little spicy. - Nora S —Nora S

Makes: 16 dumplings

Ingredients

Bao Dough

2/3
cup water, 110 degrees

1/4
teaspoon dry active yeast

1
cup bread flour

1
cup AP flour

1
teaspoon powdered sugar

1
teaspoon salt

Filling

1
cup Swiss Chard, chopped

1
handful cilantro

1
small onion

1
garlic clove

6
ounces ground beef

1
tablespoon corn meal

1
egg, lightly beaten

1
tablespoon soy sauce

1
teaspoon rice vinegar

1
teaspoon lemon juice

1
teaspoon sugar

1/2
teaspoon salt

1/2
teaspoon pepper

vegetable oil, for frying

In This Recipe

Directions

Bao Dough

Mix the yeast and warm water, let stand until foamy, about 5 minutes.

Sift the flours, sugar, and salt into a large bowl.

Add the yeast-water mixture and stir with a wooden spoon until a sticky dough forms

Form the dough into a ball and knead, adding in more water or flour as necessary to form a smooth but tacky dough.

Knead for about 5 minutes until smooth. Place dough in an oiled bowl and cover with plastic wrap

Let rise until doubled in size, about 1 hour. To test the dough for readiness, poke it with your finger, if the dent remains and does not spring back, the dough is ready.

Filling

In a food processor, chop onion, garlic, chard and cilantro until minced finely.

i finally made these last night. it was the first time i ever made my own dough for a dumpling ish item and it was beautiful. i fried them as instructed. I have to comment that the proportions in the recipe were perfect, and I had exactly the right amount of stuffing for the dough which is always so rare for me. kudos for a fabulous recipe!